Sorbitol, known by its IUPAC name as D-glucitol, is a sugar alcohol frequently used as a sweetening agent, moisture stabilizer, and texturizer in various food products. In this article, we’ll delve into the chemistry of sorbitol and the functional attributes that make it a popular choice in the food industry.
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Sorbitol is a type of polyol, which means it is a sugar alcohol that is derived from the sugar glucose. It is a white, crystalline powder that is soluble in water. Sorbitol is often used as a sugar substitute for individuals with diabetes or those following a low-carbohydrate diet. It provides sweetness without causing a significant increase in blood sugar levels. Sorbitol is also commonly used as a bulking agent in various food products, helping to add volume and texture. It is considered safe for consumption by regulatory authorities when used in moderation.
Source: Wikipedia
Sorbitol is a six-carbon sugar alcohol with the molecular formula C6H14O6. It is derived from glucose through a process called reduction, where one of the aldehyde groups in glucose is converted to a hydroxyl group. This reduction reaction is catalyzed by an enzyme called aldose reductase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.
Sorbitol can be produced naturally, via fermentation, and also synthetically. Here’s a breakdown of the different methods of production:
Sorbitol is found naturally in blackberries, raspberries, strawberries, and other fruits such as apples, apricots, avocados, cherries, peaches, and plums.
Microbial fermentation is another method used for sorbitol production. Certain strains of bacteria, such as Zymomonas mobilis and Escherichia coli, can ferment glucose into sorbitol. This process involves genetically modified microorganisms efficiently metabolizing glucose to produce sorbitol as a metabolic byproduct. Synthesis of sorbitol takes place by catalysis of glucose via NADP-dependent sorbitol-6-phosphate dehydrogenase (S₆PDH).
In genetically engineered Lactobacillus casei strain expressing a sorbitol-6-phosphate dehydrogenase gene within the lactose operon, the L-lactate dehydrogenase gene inactivation led to increased sorbitol production [1].
Chemical synthesis involves the conversion of glucose, typically derived from corn or wheat, into sorbitol using chemical reactions. The process requires hydrogenation, where glucose is hydrogenated in the presence of a catalyst, such as nickel or platinum, under specific temperature and pressure conditions. This reaction converts glucose into sorbitol [2].
Sorbitol serves as a multifunctional ingredient in the food industry. As a sweetener, it provides approximately 60% of the sweetness of sucrose, making it a preferred choice in sugar-free and reduced-calorie products, especially for those tailored for people with diabetes. Beyond its sweetening properties, sorbitol acts as a humectant, attracting and retaining moisture, which helps maintain freshness and extend the shelf life of food products. Its hygroscopic nature also lends a smooth texture by preventing sugar crystallization in foods, especially candies and syrups. Furthermore, as a bulking agent, sorbitol contributes volume without excessive sweetness, and as a cryoprotectant, it ensures the palatability of frozen foods by preventing the formation of large ice crystals. These versatile characteristics make sorbitol a staple in various food applications, from confectioneries to baked goods.
Here’s a breakdown of some of the more common functions of sorbitol in food products:
These are some of the most common products sorbitol is found in:
Here is an example formulation table of clear candy with sorbitol with the weight composition of the ingredients.
Gradual cooling of molten sorbitol in a specific temperature range for a particular time, under a certain cooling rate condition under strict temperature control, has helped obtain clear hard candy. No unevenness or roughness on the surface was observed.
Source: Google Patents
Here is an example formulation table of chewing gum with sorbitol with the % composition of the ingredients.
A possible explanation for using molten sorbitol is that it is modified from a crystalline state to a more amorphous state, which may allow it to act as a gum plasticizer or softening agent.
Source: Google Patents
Here is an example formulation table of synthetic mango squash with sorbitol with the weight composition of the ingredients.
Sorbitol was used here as the sole sweetener in the squashes for consumption of diabetic patients.
Source: Aup.edu
Sorbitol is generally stable concerning heat, light, and oxidation. D-Sorbitol showed a degradation starting at 200°C [3].
Sorbitol exists in two forms: a crystalline and a liquid form. The crystalline structure is a white, odorless powder with a sweet taste. It has a melting point of around 95-97°C. The liquid form, or sorbitol solution, is a viscous, colorless liquid with a sweet taste. It is commonly used in liquid medications, syrups, and oral care products.
Sorbitol is a sugar alcohol commonly used as a sugar substitute.
The following table comparing the properties of sorbitol with other sugar alcohols can play a pivotal role in understanding the suitable sugar substitute in any formulation.
A detailed comparison of all sugar alcohols can be seen here.
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As a food additive, Sorbitol exerts some effects on the food products it adds.
Unlike other simple sugars, sorbitol is metabolized slowly in the human body, leading to a more gradual rise in blood sugar levels. This makes it a preferable alternative to sugar for individuals with diabetes or those monitoring their blood sugar levels.
Polyols (sorbitol, mannitol, xylitol, maltol, maltitol, and erythritol) have known laxative properties. However, quantities more significant than 50 g daily were laxative. A total of 25 g daily in two doses caused no laxative effect. This effect was presumably due to the relatively slow rate at which sorbitol was absorbed from the small bowel [14].
Sorbitol can cause gastrointestinal symptoms (gas, urgency, bloating, abdominal cramps) dose-dependently [15]. Sorbitol is frequently overlooked as a potential cause of diarrhea [16].
The FDA prescribes the maximum level of usage of sorbitol for the following categories of foods [10].
As per the FDA, food whose reasonably foreseeable consumption may result in a daily ingestion of 50 grams of sorbitol shall bear the statement: “Excess consumption may have a laxative effect.” [10].
Sorbitol Powder is a common food additive, white crystalline powder or particle, depending on the crystallization conditions, the melting point changes in the range of 88~102℃; The relative density is about 1.49; Soluble in water. We have sorbitol crystal sizes 20,60,100.The CAS NO. of sorbitol is 50-70-04.
Sorbitol has a cool sweetness, is 60% of the sweetness of sucrose, the calorific value is similar to sucrose, the heat of combustion is -.5KJ/mol, 1g of sorbitol in the human body to produce 16.7kJ heat. Sorbitol is not used by some bacteria and is an important raw material for the production of sugar-free candies and various caries prevention foods.
Advantages:
Sorbitol Granular has a certain degree of sweetness, but its sweetness is only 60% to 70% of that of sucrose, and its calorie content is also relatively low. It can replace traditional sweeteners such as sucrose in food.
Sorbitol Granular has excellent hygroscopicity, which can absorb and retain moisture in food, prevent food from drying out and hardening, and extend the shelf life of food. Adding it to baked goods such as bread and cakes can keep them soft in texture.
In food and beverages, Sorbitol Granular can be used as a stabilizer, which can help maintain the shape, texture and structure of the product, prevent sedimentation, stratification and other phenomena of the product, and improve the stability and quality of the product.
Sorbitol has a wide range of applications in the food industry:
● Sweetener: The sweetness of sorbitol is lower than sucrose, and the calories are lower, and the taste is refreshing, so it can be used as a sweetener in food. In chewing gum, candy, chocolate and other foods, sorbitol is often used as a sweetener to reduce the sweetness and calories of food.
● Humectant : sorbitol has good moisturizing properties, can effectively retain moisture in food, prevent food drying and cracking. In pastries, biscuits, breads and other baked goods, sorbitol is often used as a moisturizer to improve the taste and quality
● Thickening agent: sorbitol has good thickening properties, can increase the viscosity of food, improve the taste and texture of food. In jams, condiments, beverages and other foods, sorbitol is often used as a thickening agent to make food more delicate and easy to digest
● Anti-mildew agent: sorbitol has a certain inhibitory effect on mold, which can prevent food deterioration. In fruits, vegetables and other agricultural products, sorbitol is often used as an anti-mold agent to extend the shelf life of food.
Sorbitol Crystal 20-60 is a high-quality sweetener with low calories, anti-caries, high solubility and other characteristics. It is widely used in food, medicine, cosmetics and other industries.
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Wide range of applications: Whether it is used for candy, beverages, baked goods, or pharmaceutical preparations and cosmetics production, TUBANG's Sorbitol Crystal 20-60 can provide good solubility and stability to meet the needs of different industries.
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